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Instructions |
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In a small food processor, combine the first eight
ingredients; cover and process until blended. While
processing, gradually add oil in a steady stream.
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Make a lengthwise slit down the center of each
tenderloin to within ½ in. of bottom. Open
tenderloin so it lies flat; cover with plastic
wrap. Flatten to ¾-in. thickness.
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Remove plastic wrap; spread a fourth of the pesto
mixture over each tenderloin. Sprinkle each with
the cheese, sunflower kernels and bacon. Close
tenderloins; tie at 1 ½-in. to 2-in. intervals
with kitchen string and secure ends with
toothpicks. Spread remaining pesto over
tenderloins. Cover and refrigerate for several
hours overnight.
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Place tenderloins on a rack in a shallow baking
pan. Bake at 425 degrees for 25-30 minutes or until
a thermometer reads 160 degrees. Cover and let
stand for 10 minutes before slicing
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Originally Submitted
4/4/2013
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